Kinetics of lactose fermentation in milk with kombucha starter

The aim of this research was to investigate the effect of new, non-conventional starter culture on the kinetics of the lactose transformation during milk fermentation by kombucha, at pH 5.8; 5.4; 5.1; 4.8; and 4.6, at two different temperatures 37 °C and 42 °C. Milk fermentation at 42 °C lasted sign...

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Detalles Bibliográficos
Autores principales: Kanurić, Katarina Gojko, Milanović, Spasenija Danilo, Ikonić, Bojana Branko, Lončar, Eva Stjepan, Iličić, Mirela Dragoljub, Vukić, Vladimir Radovan, Vukić, Dajana Vukota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298567/
https://www.ncbi.nlm.nih.gov/pubmed/30249321
http://dx.doi.org/10.1016/j.jfda.2018.02.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298567/
https://www.ncbi.nlm.nih.gov/pubmed/30249321
http://dx.doi.org/10.1016/j.jfda.2018.02.002

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